Okanagancook

I wonder if that had happened at the restaurant before? Probably not otherwise why would they continue to serve the dish so hot. Wow, you were very lucky not to have burns on your face. Found this: https://www.lexology.com/library/detail.aspx?g=7a2dbe9c-b396-4ef7-bc70-b5334f49df1f "According to the restaurant owner, the incident never happened and escargot does not explode. Still, some in the industry have characterized “escargot explosion” as a “rare but periodic phenomenon” that can be attributed to air bubbles trapped inside the shells during preparation. " But yours had no shell. Here's another one: https://www.mycarforum.com/forums/topic/2671201-stomper-scalded-by-exploding-escargot/ "It has happened before and apparently this explosion is caused by 'butter and water in the escargot reacting' and 'nothing could be done to prevent this from occurring'. So, the takeaway is be careful.

Thanks for posting. Enjoying it.

Yes, battered and deep fried! They are just peaking out on the sides of the burger in the dinner picture.

I had a burger with onion rings on it awhile back...first time. I must admit the onion rings really added to the overall crunch and the onion flavour came through...but, yeah, who needs a fried onion ring on a fatty burger.....maybe one onion ring and one raw onion ring.

Oh, yeah, been down the rabbit hole...what I love is the anticipation of 'what is she going to do with than now?". We're having Chinese tonight but nothing touching what I have been watching. cheers

my bro is left handed and is a total spaz....Mr accident well documented....love him though but try not to let him cook in my kitchen😍 Still have the splatter of who knows what on my open kitchen ceiling.

If the freezers are organized and inventoried it makes it so much easier...highly recommended to take, what, 1/2 hour to do it?

Have you seen the one on corn!! 😎 I love the corn chips she made along with the corn pudding drowned in chilies and oil.

Wonderful. THANK YOU. I love the noises she makes at the end when eating her soup. I have subscribed.

I am pleased to report that we are delving into the freezers everyday. Made several crisps from the fruit in the freezer...yes it went back in but at least easy to grab a crisp and chuck it into the CSO for 20 minutes to cook......eaten three already. The sauces and marinades in the upstairs fridge are now getting my attention. All really tasty stuff but I forget it's there. Need to look at my "carefully maintained inventory" (this is the key to this whole process)....got some Jerk sauce for my fresh port tenderloin along with some spiced West Indies peas and rice (peas from freezer). We are working on the soups and other prepared meals...a fresh meal thrown in every two days. The other thing I have been doing is not going into the 'meat' section of the grocery store....stuff will always come on sale..no real need to stock at the moment.

I love my steel too. Excellent for making pitas. Baking technique for making pizza has been documented somewhere.. use the broiler for five minutes to super heat the steel after it has been preheated for at least an hour. Return to bake and then finish with a bit more broil. Repeat with next pizza.

I see you have three pieces too😲 But, they are thin. 🙃 Do you dredge them in flour before frying? nice sides.

Thanks, sounds like I should use my Big Green Egg and the stone that it comes with.

@Ann_T Your pizza crust is just out of this world. I have the recipe. Do you make it quite thin before toppings go on? I see the edges are nice and thick which is my favourite. What temperature do you cook them at? Now I am craving pizza.😍

@Shelby At least they were 'out' of sugar. Once I sent DH to the grocery store for potatoes. He did come home with potatoes but most of them were rotten 😯 Then the most unbelievable thing happened when I took them back to the store with the bill from the previous day....the produce guy said 'so what if they are rotten'! Must be a male thing. Maybe he'd like to join DH for some green mashed potatoes. I have to say that was a long time ago and DH is way better at choosing produce. He is in charge of shopping just now with me recovering from surgery and nothing rotten has come in the door. He even didn't buy something because it didn't look good. Houston, we have progress. (tongue firmly in cheek). 😁

Lipton onions mix and our cream is a really good onion dip for chips. Does anyone have a recipe for onion dip not using the mix?

Take note @Margaret Pilgrim...(who has an endless supply of leftover ham from the holidays)you could use HAM instead of back bacon....just a thought. The eggs look delicious...adequately coated in bacon fat I might add. 😁

The sour cream was for a baked potato WITH BACON BITS!!

Wow, what a gift!! I bought some of their products awhile back. Not cheap when one considers you have to order a certain amount and by the time one pays shipping from down south...it's a pricey endeavour...one that I will be repeating once I use what I have. They are in the freezer as directed. Wonderful products and I love the story. Be sure to check out their recipes. The wife of the founder is a trained chef; she worked in America's Test Kitchen and she formulates and tests all the recipes. The cooking method for the Carolina Gold Rice is perfect. https://ansonmills.com/recipes Enjoy.

Must be a male thing....DH went to the store for two things: beer and sour cream. Yup...no sour cream in the grocery bag. I don't get it! I do love him, although sometimes he makes it very hard😍

Ditto what @Smithysaid and maybe you could link us to one of your Utube videos if you feel the inclination.

You are right my friend...I didn't go to page 178 to check the method on the sauce making.

This also is my go to recipe. Have made it many, many times and also with the alternating spinach layers. It's not so bad if one does it over a few days...making the sauce and letting it 'mature' in the fridge. The pasta can be made and blanched ahead also....this really helps. I found the recipe on-line from "Recipe Secrets" https://www.recipesecrets.net/forums/recipe-exchange/30194-lasagne-al-forno.html I compared it to the book recipe and pretty well spot on.

I have a KitchenAid regular old stick blender. It's about 10 years old at least. I use it may be once a week for soups, salad dressings, 2 minute mayo and three times a day to blend my Metamucil 😎 Still going strong. Maybe the ones made now aren't as well made?